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Marguerite Patten's 1,000 Favourite Recipes by Marguerite Patten (1855-08-06)

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A colourful way of garnishing any shellfish salad is to rub cooked egg yolks through a coarse sieve, so the golden yolk falls over the fish like mimosa balls.

Melt the butter, then add to the kippers with the garlic, lemon juice and enough cream to make a soft mixture. Blend the mustard (the amount depends upon personal taste) with the sherry, then gradually mix this with the cheese and butter. They have become physical objects that combine decoration and aspiration, books that include the types of dishes we would like to make – if only we had the time and energy and inclination. Join me as I navigate the previously unchartered territory of motherhood always safe in the knowledge there's a bottle of wine in the fridge.

I think most people would agree that the success of good cooking depends on the skill of the cook but also on the availability of first class ingredients. To enable personalised advertising (like interest-based ads), we may share your data with our marketing and advertising partners using cookies and other technologies. Many thousands of us did and we’re all being invited to celebrate her life by cooking a Marguerite Patten dinner in our homes in her honour, to celebrate what would have been her hundredth birthday in November. I wanted to make something that I could give as presents to family and friends to eat with their leftover Christmas meats and cheeses.

Either arrange neat portions, or small individual containers filled with the food, on individual plates with a suitable salad garnish. Cooks of the past made good use of herbs, spices and even nuts and dried fruits to enhance the taste of the smooth savoury mixture.PS: I am thinking that there are a number of visitors to my blog who are interested in food and frugality. Pour into the tin and bake in the centre of a very moderate oven (140ºC) for 50 minutes or until just firm. TO VARY: Use coffee in place of milk or omit unsweetened cocoa and use grated rind and juice of 2 lemons and enough milk to give generous 1 cup. It was, as you would hope, a riot of colour: so many photos, of course – half a dozen across double-page spreads, and whole pages devoted to pictures of bowls of soup and jars of marmalade – and even those pages full of text and recipes were printed on coloured paper.

I think a white Cheshire is best of all but, for a really strong flavour, a Lancashire is excellent or one can use a mature Cheddar.It is hard to overestimate the value of gentle but firm encouragement: ‘Often the basic cook is put off making sauces because people imply they are very difficult. The method of making potted foods is a simple one - the ingredients are pounded with butter and a clever choice of flavourings. So perhaps it is no surprise that just about every household in the UK seems to have a copy of a Marguerite Patten book.

Sometimes people forget that less expensive fish, cuts of meat and poultry and vegetables have just as much good flavour as the more costly food. Do not despise the more humble shellfish, such as cockles, winkles, whelks and mussels, as they each have an interesting flavour.She wrote at least two books on microwave cookery: Microwave Cooking for One (1987), and Two-Way Cookbook: For Microwave and Conventional Cookery (1985) with Jenny Webb. You can leave your fruit whole in chunks if you prefer or if you prefer a smother jam, blitz it with a hand held blender, careful not to splash yourself with boiling hot jam though!

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